Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Soy Milk Mayonnaise

Soy Milk Mayonnaise
Prep Time
15 minutes, plus 15 minutes sit time
Number of Servings
Serves 8 (makes 1 cup)
Ingredients
  • [q:1/4] cup soy milk, at room temperature
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp flaky sea salt
  • [q:1 1/2] tsp rice vinegar
  • Generous [q:3/4] cup neutral oil
Directions
  1. In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
  2. Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium

Charred Breakfast Kale

Charred Breakfast Kale
with Mushrooms + Ginger Tahini
Number of Servings
Serves 4
Ingredients

Charred Kale

  • 1 Tbsp olive oil, divided
  • 1 garlic clove, smashed (optional)
  • 6 oyster mushrooms (or mushrooms of your choice), torn
  • 1 Tbsp gluten-free tamari
  • Bunch of cavolo nero or curly kale, torn and woody stems removed
  • Handful of baby spinach (optional)
  • Sea salt and freshly ground black pepper

Dressing

  • 4 Tbsp tahini
  • Juice of 1 orange or lemon
  • [q:1/2] tsp grated fresh ginger
  • [q:1/2] tsp sea salt

Serving

  • 1 avocado (optional)
  • 2 tsp sesame seeds or za’atar
Directions
  1. Heat half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
  2. Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
  3. In a small bowl, mix together dressing ingredients.
  4. Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.
Nutrition Info
With spinach and avocado: 270 Calories, 10 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 21 g Total fat (3 g sat), 586 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin C, Vitamin K, [nutrition:4] Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Vitamin B6, Folate, [nutrition:2] Calcium, Iron, Potassium, Zinc, [nutrition:1] Vitamin A, Vitamin E, Magnesium

Chipotle Pico de Gallo

Chipotle Pico de Gallo
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb ripe tomatoes, seeded and diced
  • 2 garlic cloves, minced
  • 1 small red onion, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 chipotle chili in adobo, minced
  • Juice of 1 lime
  • [q:1/2] cup fresh cilantro
Directions
  1. Mix all ingredients together in a bowl. Season to taste with salt.
  2. Let stand 1 hour at room temperature to allow flavors to develop. Serve.
Nutrition Info
46 Calories, 2 g Protein, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 434 mg Sodium, [nutrition:4] Vitamin C, [nutrition:1] Vitamin A, Vitamin B6, Vitamin K

Salted Chocolate and Banana Bread Blondies

Salted Chocolate and Banana Bread Blondies
Prep Time
45 minutes
Number of Servings
9 blondies
Ingredients

Blondies

  • 2 Tbsp plant-based milk
  • 2 mashed bananas
  • [q:1/2] cup peanut butter or nut butter
  • 3 Tbsp maple syrup, honey, or agave
  • [q:1/2] cup gluten-free flour
  • [q:1/4] cup sugar or coconut sugar
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp baking soda

Topping

  • Sprinkle of sea salt
  • Vegan or sugar-free chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
  3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
  4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.
Nutrition Info
With peanut butter, maple syrup, and sugar-free chocolate chips: 230 Calories, 5 g Protein, 32 g Carbohydrates, 14 g Total sugars (10 g Added sugars), 3 g Fiber, 11 g Total fat (3 g sat), 177 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Banana-Blueberry Smoothie

Banana-Blueberry Smoothie
Prep Time
5 minutes
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup unsweetened almond milk
  • 1 Tbsp almond butter
  • 1 ripe banana
  • 1 large handful baby spinach leaves
  • [q:1/2] cup frozen blueberries
  • 1 Tbsp ground flaxseeds
Directions
  1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
  2. Serve immediately.
Nutrition Info
308 Calories, 9 g Protein, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 10 g Fiber, 14 g Total fat (2 g sat), 155 mg Sodium, [nutrition:5] Vitamin E, Vitamin K, [nutrition:4] Vitamin B6, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin C, Folate, Magnesium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Potassium, Zinc

Mexican Chocolate Mousse Bars

Mexican Chocolate Mousse Bars
Prep Time
45 minutes, plus soak / dehydrate / freeze times
Number of Servings
30 bars
Ingredients

Blond Buckwheat Crunch Base

Mexican Chocolate Mousse

  • 2 cups peeled, pitted, and chopped ripe avocado (about 3 small avocados)
  • [q:3/4] cup cacao powder
  • [q:1/2] cup coconut milk
  • [q:2/3] cup coconut nectar
  • [q:1 1/2] tsp vanilla extract
  • 2 tsp ground cinnamon
  • [q:1/8] tsp Himalayan salt
  • Pinch of ground cloves
  • [q:1/8] tsp cayenne pepper
  • [q:1/4] cup melted virgin coconut oil

Enrobing Dark Chocolate

  • [q:1/2] cup chopped cacao butter
  • [q:1 1/2] cups chopped cacao paste (also known as cacao mass or cacao liquor—NOT chocolate liqueur)
  • 6 Tbsp coconut nectar
  • 1 Tbsp vanilla extract
Directions
  1. Prepare Almonds
    1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
    2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
  2. Prepare Buckwheat
    1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
    2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
    3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
    4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
    5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
  3. Prepare Oat Flour
    1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
    2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
    3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
    4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
    5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
  4. Make Blond Buckwheat Crunch Base
    1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
    2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
    3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
    4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
  5. Make Mexican Chocolate Mousse
    1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
    2. Add melted coconut oil and process again until mixture is well combined.
  6. Prepare the Bars
    1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
    2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
    3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
  7. Make Enrobing Dark Chocolate
    1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
    2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
    3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
    4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
    5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
    6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
    7. Transfer melted chocolate to a small bowl for enrobing.
  8. Enrobe the Bars
    1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
    2. Remove bar from chocolate and allow excess chocolate to drip off.
    3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
  9. Place bars back in fridge for 10 minutes to set before serving.
Nutrition Info
1 bar: 361 Calories, 9 g Protein, 28 g Carbohydrates, 14 g Total sugars (7 g Added sugars), 8 g Fiber, 28 g Total fat (10 g sat), 14 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Dairy-Free Broccoli Cheddar Soup

Dairy-Free Broccoli Cheddar Soup
Prep Time
35 minutes
Number of Servings
Serves 3
Ingredients
Directions
  1. In a large pot, add almond milk, broth, vegan butter and broccoli. Bring to a boil and cook for 15 to 20 minutes, until broccoli is tender.
  2. In a separate bowl, whisk cheddar sauce packet into water, stir until dissolved.
  3. Add sauce packet/water mixture to pot and simmer 5 minutes.
  4. Let cool 5 minutes, then serve.
Nutrition Info
211 Calories, 4 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (10 g sat), 395 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:1] Vitamin B6, Folate, Potassium

Slow-Cooker Maple-Pear Butter

Slow-Cooker Maple-Pear Butter
Prep Time
25 minutes
Number of Servings
2 half-pint jars
Ingredients
  • 2 lb ripe pears, peeled, cored, and cut into 1-inch chunks
  • [q:1⁄4] cup maple syrup
  • Juice and grated zest of 1 organic lemon
  • 2 cinnamon sticks
Directions
  1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
  2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
  3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
  4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
  5. Process for 20 minutes in a boiling water bath.
Nutrition Info
93 Calories, 0 g Protein, 25 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin C

Fresh Berry Parfaits with Spiced Coconut Cream

Fresh Berry Parfaits with Spiced Coconut Cream
Prep Time
10 minutes, plus 2 hours soak time
Number of Servings
4 parfaits
Ingredients
  • 1 cup raw unsalted cashews, soaked in filtered water for 2 hours
  • [q:1/2] cup unsweetened canned coconut milk
  • 2 tsp sweetener of your choice (maple syrup, agave nectar)
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 tsp vanilla extract
  • 2 cups berries (raspberries, blueberries, and/or blackberries)
Directions
  1. Purée soaked cashews, coconut milk, sweetener, cinnamon, ginger, and vanilla extract in a high-speed blender or food processor until smooth. If mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
  2. Divide [q:1/4] of the coconut cream between each of four parfait glasses. Layer [q:1/4] of the fruit over each layer of coconut cream.
  3. Repeat process until all coconut cream and fruit has been used and each parfait glass has four layers—two of coconut cream and two of fruit.
Nutrition Info
One parfait: 291 Calories, 8 g Protein, 21 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 5 g Fiber, 22 g Total fat (8 g sat), 9 mg Sodium, [nutrition:3] Magnesium, Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K
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